Text 31516, 105 rader
Skriven 2009-11-27 06:26:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: Re: pumpkin pecan pie
=============================
-=> RUTH HANSCHKA wrote to DAVE DRUM <=-


 -> field and get me a "couple of nice ones". And gave them to me - gratis.

 -> These guys are a pale orange ... almost a salmon colour, not the bright
 -> orange of a jack-o-lantern punker-pan. I still used canned pumpkin
 -> (from the plant these guys were destined for in Morton, IL) for the pie
 -> I am taking to the kid brother's house.

 RH> I bought them at the supermarket, believe it or not.  Sweet pumpkins
 RH> turned up before Halloween, and being the hopeless type that I am I
 RH> grabbed two. One got turned into ravioli with jamaican curry powder.
 RH> The other one became pie.

They were available at Humphrey's - which *always* has local produce available
at better prices than the factory produce of the big chains. I suppose that
they were available at the farmer's market (before it closed for the season) as
well as some of the produce sections of the majors.
 
 ->   Cut the pumpkin in half. A serrated knife and a sawing motion works
 ->   best - a smooth knife is more likely to slip and hurt you! A visitor
 ->   suggests using a hand saw.

 RH> If you're in the far east, a good old Chinese cleaver will get the job
 RH> done.  That's how I hacked mine up.

I have a small cleaver ... but I am going to use a carpenter's "trim" saw to
dissect these guys.
 
 ->   Another visitor says using a food mill, like a Foley Food Mill, with
 ->   a fine screen, accomplishes the blending/pureeing very well, too!

 RH> I used a fork, but I'm known for doing things the hard way.  Grandma
 RH> Hanschka's influence there, I'm afraid.  She only used a mix for lemon
 RH> meringue pie, and even then mixed other things into it.

I have a Foley ... and I am going to to use an I scream scoop to get the flesh
out as was suggested in the article/recipe. No seasoning though. The pumpkin
glop gets frozen in small Zip-Loc containers until I am ready to make something
with it. THEN it gets tarted up.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pumpkin-Mincemeat Bread
 Categories: Breads, Squash, Nuts, Beef
      Yield: 60 servings
 
      4 c  All-purpose flour
      1 ts Baking powder
  1 1/2 ts Baking soda
  1 1/2 ts Salt
      2 tb Pumpkin pie spice
  1 1/2 c  Granulated sugar
  1 1/2 c  Packed brown sugar
      4 lg Eggs
    1/2 c  Sourdough starter
    2/3 c  Water
      1 c  Vegetable oil
      2 c  Pumpkin puree
  1 1/2 c  Prepared mincemeat
      1 c  Chopped walnuts or pecans
 
  Grease three 9 x 5 or five 7-1/2 x 4 loaf pans, set aside.
  Preheat over to 350øF.

  In a large bowl, stir together flour, baking powder, baking
  soda, salt, pumpkin pie spice, granulated sugar and brown
  sugar; set aside. In a medium bowl, beat eggs.

  Stir in sourdough starter, water, oil and pumpkin. Pour all
  at once into flour mixture. Stir until dry ingredients are
  just moistened.

  Stir in mincemeat and nuts.

  Pour evenly into prepared pans. Bake in preheated oven 1
  hour or until a wooden pick inserted in center comes out
  clean.

  Turn out of pans. Cool top side up on a rack.

  Wrap each cooled loaf in plastic wrap or foil as a gift
  or to freeze.

  Thaw wrapped frozen loaves at room temperature 2 hours.

  Makes 3 large loaves or 5 medium loaves.
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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